WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, January 1, 2013

Very Lemon Cupcakes! gf,sf,cf,nf,df



How much lemon can you add to a muffin? A lot!


Abby is still rolling with a mad craving for all things lemon- I think I may have tamed her craving with this serious lemon cupcake.

Lemon Cupcake:

1 cup 1 /4 gluten free all purpose flour
3/4 cup sugar(Domino)
1 1/2 teaspoon baking powder(Hains)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup grapeseed oil
1/4 cup coconut milk (I like fullfat)
3 eggs
1/4 cup lemon juice
zest of 2 lemons.

Preheat oven to 350. Mix your dry ingredients into a bowl. Then add wet ingredients mix well. Bake for about 15-17 minutes.

Lemon Syrup:
1/2 cup lemon juice
1 1/2 cup sugar

Mix lemon juice and sugar in saucepan. On medium heat. Stir and keep on heat till sugar melts.

Poke holes into cupcakes( toothpick and lots of holes) pour syrup slowly over the cupcakes. Set aside to cool.(these will be a sticky challenge, but as the cupcake sets the sugar will absorb and not as sticky )

Lemon Frosting:
1/2 cup of palm shortening
2 cups of powdered sugar(corn free- homemade works)
2 tablespoons lemon zest
3 tablespoons lemon juice
2 teaspoons coconut milk.

I used a hand mixer. Then piped on.(too thick? Add a bit more lemon juice. Too thin? add a tablespoon at a time of powdered sugar till you get it where you want it.)


NOTE: I used 3 eggs in this recipe since I opted to avoid guar gum. The extra egg holds these together nicely- well, that and the sugar syrup! :-)

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